What Cheese To Use For Pizza?

08.07.2022Domingo CastilloFoodLeave a Reply

The most commonly used cheese on pizza is mozzarella, because it melts beautifully without turning oily or lumpy. Cheeses such as feta, haloumi and aged gouda are tasty toppings, but they’re a bit fancy for families and don’t melt as well as mozzarella. Low-moisture mozzarella in particular has great melt and stretch.

What is the best cheese for home oven pizza?

While the best cheese for the home oven pizza and American-style pizza is fresh low-moisture mozzarella. What is Mozzarella? Mozzarella is a traditional soft, white cheese from southern Italy.

What goes well with mozzarella cheese on pizza?

Thick discs of fresh mozzarella will impart a delicious creaminess to your pizza. It works well with the tomato because it’s so different, complementing the tart sweetness of the sauce. Mozzarella and tomato are so well loved as a combination that they’re eaten in many non-pizza forms.

What kind of cheese is on a white pizza?

Ricotta – Ricotta is the typical base cheese used for white sauce pizzas. The ricotta is typically blended with mozzarella, fontina, gruyere, or gorgonzola and topped with chicken, shrimp, and broccoli.

Why is cheddar cheese used on pizza?

Cheddar cheese is widely loved because of the sharp taste that it has. Although people don’t tend to associate cheddar cheese alone as a cheese to be used on pizza, it is in fact an ingredient in a lot of pizza cheese blends. Cheddar is a good addition to any pie because its small elasticity means it doesn’t blister as easily as mozzarella.

What Is the Best Mozzarella for Pizza?

Mozzarella is an essential ingredient in pizza making.
The texture of the cheese is incomparable, with a soft, creamy, and stringy feel.
Different forms of mozzarella, on the other hand, have a variety of flavors and textures.

So, which mozzarella cheese is the finest for making pizza?
In order to make the greatest Neapolitan pizza, fresh mozzarella produced from cow’s milk (Fior di latte) or buffalo mozzarella should be used (mozzarella di bufala).
In contrast, fresh low-moisture mozzarella is the finest cheese for making home oven pizza and American-style pizza in a traditional oven.

What is Mozzarella?

Mozzarella is an essential ingredient in making pizza.
The texture of the cheese is incomparable, with its soft, creamy, and stringy qualities.
In contrast, the flavor and consistency of various varieties of mozzarella varies.

The question then becomes, which type of mozzarella is better for pizza?
Fresh mozzarella prepared from cow’s milk (Fior di latte) or buffalo mozzarella are the best types of mozzarella for Neapolitan pizza (mozzarella di bufala).
Alternatively, fresh low-moisture mozzarella is the finest cheese for home oven pizza and American-style pizza.

Fresh Mozzarella (Fior di Latte)

Fresh mozzarella, also known as Fior di latte in Italian, is a mozzarella cheese made from cow’s milk.
When it comes to Neapolitan-style pizza, this is perhaps the most prevalent sort of cheese to find.
When you buy fresh mozzarella, it is frequently packaged in a bag with liquids to keep it fresh.

With the fresh cheese, you get a lovely, fresh flavor that you don’t get with the dry, pre-shredded cheese.
It melts easily and does not burn readily, making it an excellent choice for pizza that is baked at high temperatures.
Due to the fact that it is preserved in liquids, the most significant disadvantages of fresh mozzarella are its short shelf life and the high moisture content of the cheese.
Because fresh mozzarella is so soft, it is practically difficult to shred while it is new.

When you bake fresh mozzarella in a hot, wood-fired oven, the majority of the moisture will be removed from the mozzarella.
In contrast, if you bake it in a standard home oven, you may end up with moisture absorbed into the crust, which prevents the crust from becoming crispy.
The reason for this is that a home oven does not often heat up to a temperature high enough to completely evaporate all of the moisture in the cheese.
You may, on the other hand, increase the baking results in your home oven by utilizing a pizza stone or steel.

I recommend that you drain the cheese thoroughly and dry it with paper towels before adding it to your pizza in order to remove any extra moisture from the cheese.If you want to get rid of even more liquids from the cheese, chop it up and wrap it in a paper towel for at least 30 minutes before you want to use it.While it is possible to prepare this ahead of time, it is recommended that you keep it refrigerated until needed.

More information on how to properly prepare fresh mozzarella for pizza baking may be found in this page.

Buffalo Mozzarella (Mozzarella di Bufala)

Buffalo Mozzarella, also known as mozzarella di bufala, is a typical Italian cheese from the region of Campania.
The cheese has a larger fat content, is creamier, is softer, and has a stronger flavor than the cheese made from cow’s milk.
Many people also believe that it has a batter-like flavor, which makes it the ideal pizza cheese.

Buffalo mozzarella is typically sold in a bag or container that contains fluid, similar to fresh cow milk mozzarella.
The buffalo mozzarella, on the other hand, has considerably more moisture.
It has the potential to contain up to double the quantity of water seen in cow milk mozzarella.
It is considerably more critical to drain and dry buffalo mozzarella before using it because of the high moisture content of the cheese.

Buffalo mozzarella is also more costly and less widely available than other types of mozzarella.

Fresh Low-Moisture

In the United States, fresh low-moisture mozzarella was invented, and it is widely featured on American pizza, such as New York-style pizza.
Because it is manufactured from skimmed cow milk, it has a lower fat content than traditional Italian mozzarella.
Low-moisture mozzarella is prepared in the same way as Italian mozzarella, but it is dried using chemicals to reduce the amount of moisture in the cheese.

The cheese will have a longer shelf life as a result.
This technique may be carried out with a variety of acids, including vinegar.
The cheese will have a distinct flavor as a result of this.
Low-moisture mozzarella doesn’t taste as as fresh and delicious as the Italian kind does.

A moderate, but somewhat sharper flavor than Italian mozzarella is present, as is a minor increase in saltiness.
When melted, the consistency is much stiffer than that of the cheese, and it becomes stringy.
One of the advantages of using low-moisture mozzarella is that it is easier to shred than regular mozzarella because of the harder firmness of the cheese.
It’s also generally less expensive.

When you want a block of fresh low-moisture mozzarella, you frequently have to go to the deli counter at your local grocery store.

Pre-Shredded Mozzarella

Shredded mozzarella is becoming increasingly popular.
It’s created from the same sort of low-moisture mozzarella found in the United States, but instead of being sold in blocks or slices, it’s delivered pre-shredded from the manufacturer.
It is quite handy as a result of this.

Open the package and pour the sauce over your pizza in a matter of seconds.
It’s also the most affordable variety of mozzarella, and it can be bought in almost any grocery shop in the country.
As a result of the fact that it is the same cheese as low-moisture mozzarella, the flavor profiles are quite comparable.
It’s a little sharper and not quite on the same level as the classic mozzarella, but it’s still good.

To avoid the strings from sticking together in the bag of pre-shredded mozzarella, starch and other anti-caking chemicals are added to the bags of pre-shredded mozzarella.
This has an impact on the flavor.
Pre-shredded mozzarella doesn’t have the same flavor as fresh, low-moisture mozzarella bricks, which are more expensive.
These starches also have the additional effect of interfering with melting.

When the cheese is melting, they will absorb part of the moisture from the cheese, resulting in a dry layer of cheese on the surface.In addition, the starches might burn more easily in the oven.As a result, pre-shredded mozzarella is not recommended for use in high-temperature baking.

The Best Mozzarella for Neapolitan Pizza

Fresh mozzarella is the best type of Mozzarella to use for Neapolitan-style pizza. Both cow milk mozzarella and buffalo milk mozzarella are excellent choices. The high baking temperature will evaporate the majority of the water, leaving you with a smooth and creamy melted cheese that pairs very well with tomato sauce and a little scorched pizza crust, as seen in the photo.

The Best Mozzarella for New York-Style Pizza

In order to make traditional New York-style pizza, fresh low-moisture mozzarella is the traditional ingredient. However, fresh mozzarella is also a fantastic option, but it must be well drained and dried before use.

The Best Mozzarella For Thick Crust Pizza

Low-moisture mozzarella is the finest choice for thick-crust pizza since it is fresh and flavorful.
Thick-crust pizza requires a longer baking time at a lower temperature than thin-crust pizza.
Fresh Italian mozzarella has a little amount of moisture, which prevents the crust from crisping properly when baked.

Furthermore, while baking for an extended period of time, the starches in pre-shredded mozzarella are more prone to burn.

The Best Mozzarella for Deep Dish Pizza

Deep dish pizza made in Chicago style uses mozzarella with a low moisture content (low moisture mozzarella).
The reason for this is that the cheese is beneath the cause, which means that it will trap any moisture that is present.
Because you have so much sauce, you don’t want to add any more moisture to the dish.

If you want to establish a layer of protection between the crust and the sauce, low moisture mozzarella slices are your best choice.
Then, if you like, you may add some shredded cheese on top of it.

Conclusion

What type of mozzarella cheese is the finest for your pizza will depend on your preferences and requirements.
It is fresh mozzarella that is the ideal choice for Italian pizza, and especially Neapolitan-style pizza.
Fresh mozzarella’s high moisture content and meltbiality, paired with its mild creamy flavor, make it the ideal ingredient for making pizza in a wood-fired oven.

Low-moisture mozzarella is a fantastic choice for making traditional American-style pizza..
These pizzas are often baked at a lower temperature, which allows for more moisture to be evaporated.
It is also a good choice for the home cook because of its longer shelf life, lower cost, and more accessibility.
The pre-shredded mozzarella is something I normally try to avoid because it contains starch, which I don’t care for on my pizza.

However, I am aware that some people enjoy the dry, crispy, slightly burned cheese coating that is produced as a result.
In this case, it is entirely subjective.
You may use any type of mozzarella you want on your pizza!

Top 8 Best Cheese for Pizza

Is there anything better than a hearty slice of homemade pizza?
What about a scrumptious pizza with just the right amount of cheesy sauce?
However, when it comes to the cheese that goes on our beloved pie, there is a great deal of disagreement.

So, what is the greatest type of cheese to use on a pizza?
Never fear — we’re here to assist you in navigating the many possibilities!
So, if you’re ready, have a seat and get ready to discover even more…

What makes a good cheese for pizza?

To begin, consider what it is about a cheese that makes it a good choice for use as a pizza topping.
Of course, the flavor is the most important consideration here.
You’re going to want something that has enough presence to not be overwhelmed by the sour tomato sauce you’re using.

In addition, you’ll want a flavor that will go well with any additional toppings you may use on your pie.
Another element to consider is how well the cheese melts when it is being prepared.
It’s important that your cheese be lovely and soft when your pizza comes out of the oven, so that it contrasts with the crispy foundation.
This will also allow the taste to blend with your other toppings, resulting in a deliciously unique mix.

Depending on how you intend to use your cheese, you may also want it to become a darker shade of brown.
This has the potential to give your pizza a pleasing golden hue.
So, with that in mind, which cheeses are suitable for use on pizza?

The best cheese for pizza

1. Mozzarella

Mozzarella, the most traditional of the pizza cheeses, may be utilized as a topping in a number of various ways.
Thick discs of fresh mozzarella will give your pizza a delectable creaminess thanks to the creaminess of the mozzarella.
Because it is so distinct from the tomato, it complements the sour sweetness of the sauce and makes a delicious combination.

Mozzarella and tomato are such a popular combination that they may be found in a variety of dishes other than pizza.
Italians frequently eat a tomato and mozzarella salad as a light snack.
Add some basil and olive oil, and you’ve got yourself a caprese salad, which is yet another famous export from the Italian culinary tradition.
Fresh mozzarella is a fantastic main topping for pizza and goes well with any sauce.

Some online reviewers, on the other hand, have complained that the wetness has made the crust mushy and crumbly.
We, on the other hand, have never encountered this issue.
To avoid this, just dab your mozzarella pieces with kitchen paper before laying them on your pizza.
Place them evenly on the top of your cabinet and you won’t have to worry about excess moisture causing issues.

If, on the other hand, you want your cheese to serve as a neutral backdrop to other flavors, shredded mozzarella is a fantastic choice.You’ll want to choose a cheese with a low moisture content for this.It’s also possible to put it in the freezer for a few minutes beforehand if the cheese isn’t solid enough to grate readily at that point.

No matter whether the mozzarella is grated or freshly sliced, it will melt wonderfully over your pizza.In addition, it will give your topping a chewy flexibility that will contrast well with a crispy crust when baked.When it comes to finding the perfect pizza cheese, many individuals will settle on mozzarella as their final destination.

Alternatively, if you would prefer something with a stronger flavor, there are plenty additional possibilities available.

2. Cheddar

Cheddar is the most popular snacking cheese in the United States, so it stands to reason that it will also be a hit on pizza.
And, depending on whether you pick a mature, extremely mature, or vintage choice, it will bring a lot of robust flavor to your dish.
If you’re using cheddar cheese, make sure you grate it rather than slice it.

You may use as much or as little of your topping as you choose.
However, keep in mind that if you use a lot of cheese, you will end up with puddles of oil when you bake your pizza.
Adding more time to your pizza’s cooking time may help them evaporate, but keep an eye out for burning edges.
For pizzas where you want the cheese flavor to take center stage, a strong cheddar is a terrific choice.

It also pairs well with a variety of different cheeses.
And, despite the fact that it is robust, it will enhance virtually any meat, fish, or vegetable dish.

See also: How Much Is Pizza Hut Wings?

3. Goat’s cheese

A strong flavor is achieved by using goat’s cheese, which is another fantastic alternative for individuals seeking it.
It’s salty, sour, and very delectable.
Furthermore, it pairs beautifully with the sweetness of roasted peppers and onions when used on a vegetarian pizza.

Goat’s cheese should be placed on your pizza in discs and then cut immediately before it’s time to put it in the oven to melt the cheese.
It melts wonderfully, and it will also brown somewhat when exposed to high temperatures.
It will make your pizza seem so appetizing that you will have difficulty keeping your hands off of it until it has cooled down completely!
Be warned: we’ve seen some places propose preparing goat’s cheese in a similar manner to cream cheeses such as mascarpone, which we believe is incorrect.

This is complete lunacy!
Despite the fact that goat’s cheese has a softer texture than cheddar, the similarities between goat’s cheese and cream cheeses end there.
Despite the fact that goat’s cheese has a powerful flavor, it should be treated with care.
Just a few pieces will be plenty to add flavor to your pizza without overwhelming it.

In addition, be selective in your selection of the various toppings you will serve with it.To get the most flavor out of it, substitute it for meat or fish rather than serving it alongside them.

4. Pecorino Romano

Pecorino Romano is a hard cheese made from sheep’s milk that is produced in Tuscany.
A minimum of eight months is required for it to acquire its unique nutty taste.
When the cheese is produced in the United States, it has distinct qualities and is sometimes referred to as just Romano.

Rather than sheep’s milk, it is most commonly prepared from cow’s milk.
And it is allowed to mature for a much shorter period of time.
As a result, the cheese has a softer flavor than before.
If you can get your hands on some genuine Pecorino, take advantage of the opportunity!

Also, don’t bake your pizza in the oven while you’re making your sauce.
Instead, as it comes out, grate it in huge shards over the surface of the water.
Toss it with arugula before putting it on top of your pie is another excellent option.

5. Blue cheese

It is not to everyone’s liking that blue cheese is served.
However, when used in moderation, it may be a delectable complement to veggies and nutty toppings on a plate.
Consider the following ingredients: caramelized onions, mushrooms, spinach, walnuts, and red onion.

It can also be used in conjunction with sweet tastes.
Pizza toppings such as pears, prosciutto, and crumbled blue cheese, for example, are delectably wonderful.
By using gorgonzola as your blue cheese, you can keep your pizza as genuinely Italian as possible.
The flavor of a wine can change greatly depending on how long it has been ageing.

Generally speaking, young gorgonzola is delicate and creamy, but more mature varieties can be robust and verging on unpleasant.
This is one of those cheeses where a little bit goes a very long way.
But don’t be intimidated by it!
When combined with the appropriate toppings, it produces a pizza that is truly exceptional.

6. Toma

Toma cheese is a key element in several kinds of real Sicilian pizza, particularly those made with tomato sauce.
So, what exactly is it?
Toma is a Spanish word that means ″farmer’s cheese,″ and it is sometimes sold in the United States under the name ″farmer’s cheese.″ It’s possible that you’ll have to search for it for quite some time.

Your best chance is to shop at artisan food stores that import their products directly from Europe.
Is it, however, worth the effort?
We believe this is true – especially if you’re creating a Sicilian pizza from scratch.
Camembert is a semi-hard cow’s milk cheese that is produced mostly in Sicily and the northern parts of Italy.

It has a pale yellow hue, a creamy texture, and a creamy, buttery flavor.
It is made using whole milk.
It will work nicely with a wide variety of toppings.
And if you like to make your pizza as basic as possible, it has enough flavor to be served with just tomato sauce.

It also melts really well.

7. Parmigiano Reggiano

Parmigiano Reggiano is yet another Italian cheese that is frequently used in pizza.
And, like Pecorino, this is a cheese that is best used on pizzas that have just been taken out of the oven to avoid melting.
But first, a word on parmesan, which will be discussed more below.

The cheeses Parmesan and Parmigiano Reggiano are not the same as one another.
The latter has been designated as having a protected designation of origin.
It’s important to note that in order for a product to bear the name Parmigiano Reggiano, it must be produced in Italy.
Furthermore, it must be created using a certain procedure.

These restrictions are not applicable to cheeses labeled ″parmesan,″ on the other hand.
They strive to be as authentic as possible to the original Parmigiano – but all too frequently, they fall short.
We’d recommend avoiding powdered parmesan, particularly the sort that comes in enormous jars, in particular.
Unfortunately, it does not have the same flavor as the actual thing at all.

What should you do with Parmigiano Reggiano on your pizza now that we’ve cleared things up for you.After the pizza has completed baking, we like to grate huge pieces of parmesan cheese on top of the pie.This will offer you a brittle texture, as well as a harsh, salty taste impact in your mouth.

For some, it is preferable to shred it more finely and combine it with grated cheddar before spreading it over the pizza before baking it.However, we believe it is a disgrace to diminish the flavor of what is commonly referred to as the ″king of cheese.″

8. Provolone

Last but not least, provolone is another Italian delicacy that is widely available.This is another another cheese whose flavor and texture vary depending on how long it has been allowed to develop in the cave.Young provolone has a smooth and creamy flavor that complements many dishes.More mature varieties will have a drier texture and a sharper taste.Both forms of cheese melt smoothly and have a little stronger flavor than regular mozzarella cheese.

They are particularly effective when used with mozzarella to form the cheese layer on your pizza crust.Another fantastic alternative for pizza is deli provolone cheese from a deli.The flavor is somewhat lighter in this case, but it melts well as well.

What’s your favorite cheese for pizza?

We hope you’ve enjoyed our tour of some of the top cheeses available for use in pizza creations thus far!There is something for everyone, whether you want to stick with super-authentic alternatives like toma or mix it up with some good old cheddar.Instead than guessing which will suit you best, try a few other options.You’ll almost certainly discover something that suits both you and your pizza.You’ll have a great time along the way, too!

The Best Cheese for Pizza

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It’s reasonable to assume that pizza is one of the most popular dishes in the United States.It is estimated that approximately 70,000 pizzerias operate in the United States alone, generating more than $32 billion in sales each year.Creating a pizza that stands apart from the rest of the competition might be difficult for a pizzeria owner to do successfully.Several factors go into creating a delicious pizza, but the key is in selecting the right cheese.We have conducted extensive study to determine which cheeses would produce the finest appearance and flavor for your pizza.

All Wholesale Cheeses may be found here.

How Do You Choose Cheese for Pizza?

Before you can choose the ideal pizza cheese for your menu, it is necessary to understand what characteristics make a cheese suitable for use in pizza. The following are traits to look for in a cheese that makes it an excellent choice for baking on pizza: Browning Capability – the capacity to turn golden brown through the Maillard process without burning is demonstrated.
Melting ability – the ability to cover a surface uniformly without leaving lumps or becoming too thin
melting ability
When pizza slices are pushed apart, visible threads are apparent due to the stretchiness of the dough.
It is the amount of milkfat in a cheese by weight of the solids that makes it denser, which allows it to stretch and melt more easily.
When it comes to cheese, moisture content (the amount of liquid in the cheese) has an influence on its browning ability.

The finest cheese for pizza should turn a light golden brown while remaining unburned when exposed to the intense heat of a pizza oven.A low melting point is also important so that it can distribute uniformly across the crust and avoid clumping together during baking.When the cheese is bitten, it should have a moderate stretchiness to it, such that it forms strands when pulled apart but is not too tough to break when chewed in small pieces.It is common for pizza cheese to have a low moisture content (50-52 percent) and a low fat content (35-40 percent), which results in the desirable melting and stretchability characteristics.

Best Cheeses for Pizza

Despite the fact that there are many different varieties of cheese available, not all of them are suitable for baking pizza.Mozzarella, cheddar, parmesan, and provolone are the four most common forms of pizza cheese, but many more cheese varieties may be integrated into your gourmet pies to give them a distinct flavor.Mozzarella, cheddar, parmesan, and provolone are the four most common types of pizza cheese.To create a more flexible menu, try combining some of the varieties of cheeses listed below into your pizzas:

1. Mozzarella Cheese

In addition to being the most popular cheese for pizza, mozzarella has swiftly emerged as the cheese of choice for other types of cuisine as well.Because it has been prepared to the bare minimum, it has a fresh taste and a light and creamy texture.The traditional component in mozzarella cheese was Bufala milk, although it is now possible to find mozzarella cheese that has cow’s milk in the ingredients.If you intend to serve the conventional variant, look for a DOP emblem on the packaging.

Difference between High and Low Moisture Mozzarella

When cooking pizza using mozzarella cheese, you have the option of choosing between high and low moisture content (moisture content).High-moisture mozzarella has a very limited shelf life and should be consumed within one day after being prepared.Low moisture mozzarella has a longer shelf life and a saltier, denser taste than high moisture mozzarella, and it has a longer shelf life as well.This low moisture component also aids in the melting of the product when it is baked.When it comes to pizza, low-moisture mozzarella prepared with whole milk is the ideal choice, whether it’s used as the only cheese or as part of a cheese mix.

High-Moisture Mozzarella Cheese Characteristics

Flavor: Creamy and mild in flavor.
Possibility of Pale to Light Browning
Browning Capability
Medium melting ability, with a tendency to preserve form
The degree of stretchiness is low and tends to pool
Fat Content: 4.8 grams per one-ounce slice of bread
Moisture content is quite high (52 percent to 60 percent)

Low-Moisture Mozzarella Cheese Characteristics

It has a mellow, creamy flavor.
Possibility of Pale to Light Browning
Browning Capability:
The ability to melt is medium, and it prefers to preserve its form.
Flexible, with a tendency to pool
low stretchiness.
Per 1 oz. slice, the fat content is 4.8 grams.
Highly hydrating (52-60 percent)
high moisture content.

Using Mozzarella on Pizza

Margherita pizzas should be made using low moisture mozzarella, whereas Neapolitan and Greek pizzas should be made with high moisture mozzarella.If you’re using the cheese on its own, make sure to slice it thinly and squeeze out any extra moisture from the cheese.Because mozzarella is such a versatile cheese, it is the cheese that is most frequently used in cheese blends.Mozzarella and provolone cheeses can be used to create a typical cheese or pepperoni pizza, respectively.

Mozzarella Pairings for Pizza

The mild and creamy flavor of mozzarella cheese is enhanced by the addition of the following toppings: Pepperoni, basil, Vienna sausage, tomatoes, salami, olives, arugula, and red peppers are some of the ingredients on this pizza.

2. Provolone Cheese

Provolone is a semi-hard Italian cheese that is second only to mozzarella in terms of popularity for blending with other cheeses.Depending on how long provolone has been cured, the flavor of the cheese can be rather different.Using provolone that has been cured for a shorter period of time will result in a sweeter flavor and a creamier texture on your pizza.Choose a provolone that has been matured for a longer period of time if you want a sharper taste and a drier texture.

Provolone Cheese Characteristics

Known for its semi-hard texture and versatility, provolone has become the second most popular cheese to use in blending. Depending on how long provolone has been matured, the flavor of the cheese might be quite different from one another. If you want to give your pizza a sweeter flavor and a creamier texture, use a provolone that has been cured for a shorter period of time. Longer-aged provolone cheese will have a stronger flavor and drier texture, so look for it.

Using Provolone on Pizza

You may put provolone on just about every flavor or kind of pizza as a result of its widespread appeal among those who like preparing pizzas. With this adaptable cheese, you may create an Italian tomato pie, a St. Louis pizza, a Greek pizza, or a Pinsa Romana, among other dishes. It will not let you down!

Provolone Pairings for Pizza

When putting provolone cheese on pizza, experiment with some of the following toppings: The following ingredients are used: chicken, pesto basil, onion, broccoli, sausage, spinach, tomato, and red peppers.

See also: How To Prepare Frozen Pizza Dough?

3. Cheddar Cheese

Cheddar cheese is immensely popular due to its distinctively strong flavor.The fact that cheddar cheese does not hold up well to high temperatures makes it a cheese that is not commonly associated with pizza.When it comes to pizza cheese mixes, it’s typically one of the main ingredients.Due to the fact that cheddar has a lesser elasticity than mozzarella, it does not blister as quickly as mozzarella when baked in a pie crust.Another advantage of using a sharper cheddar cheese with a rich orange hue is that it will bring color to your pizza as well.

Cheddar Cheese Characteristics

Cheddar cheeses have a strong, earthy, and pungent flavor, with the sharpness being more prominent in darker-colored cheddars.
Capability for browning: Medium browning
Low melting ability
fats can separate from solids when heated at high temperatures.
Stretchiness is low, and there is little stranding
Contains 9 grams of fat per 1 ounce slice of bread
Moderate (34-45 percent) moisture content

Using Cheddar on Pizza

Despite the fact that cheddar isn’t a very appealing option on its own, it works well in cheese mixes to give color to your pizza.You may be as creative as you want with the cheddar cheese and the sorts of pizza you want to construct.Because of the variety that cheddar cheese provides, you may customize your meal by adding toppings such as savory pork or sweet pineapple to make it more interesting.On specialty pies such as chicken bacon ranch, cheeseburger, and buffalo chicken pizzas, cheddar cheese is also frequently utilized as a topping.

Cheddar Pairings for Pizza

Toss some of these toppings with cheddar cheese if you’re making a pizza with it: Pepperoni, Bacon, Pineapple, Chicken, Caramelized Onion, Capers, and Broccoli are some of the ingredients on this pizza.

4. Parmesan Cheese

Parmesan cheese, as well as other aged Italian hard cheeses, can be shaved or shredded on top of freshly made pizzas, which is a popular topping in Italy.As a result of its delicate taste and dryness, this cheese should never be baked in the oven due to its delicate flavor and dryness.If the umami flavor of cheeses such as parmesan is damaged by heat, they should be avoided.Instead, sprinkle parmesan on top of your pizzas to bring out the taste of the entire pie.

Parmesan Cheese Characteristics

Flavor: nutty with a hint of sweetness
Capability for Browning: Very Dark Browning, with a tendency to burn
Melting ability is extremely low, and it will crisp rather than melt
Stretchiness is extremely low, and snaps rather than stretching
Fat Content: 1.4 grams per tablespoon
1.4 grams per teaspoon
A low (13-34 percent) amount of moisture is present.

Using Parmesan on Pizza

If you are a cheese fan, parmesan cheese, such as Parmigiano-Reggiano, is undoubtedly one of your favorite go-to cheeses to sprinkle on top of your pizza.Parmigiano-Reggiano is a type of parmesan cheese that is used to make Parmigiano-Reggiano sauce.Any pizza can benefit from the addition of parmesan cheese, but the Sicilian, Margherita, and Hawaiian pizzas in particular are highly recommended.The flavor of other fresh and tasty toppings will be enhanced by the use of this cheese.

Parmesan Pairings for Pizza

Combine the savory flavor of parmesan with the following pizza toppings to create a delicious meal: Provolone Cheese
Bacon
Broccoli
Proscuitto
Arugula
Mozzarella Cheese
Provolone Cheese
Bacon

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5. Gouda

Gouda is a semi-hard Dutch cheese that is renowned for its rich, distinct flavor and silky texture.It is made from cow’s milk.In comparison to young gouda, older gouda will have less moisture and a tangier taste.A fantastic addition to pizzas using pulled pork or barbecue chicken, gouda is a delicious choice because of its diverse taste profile.Furthermore, it is available in both straight and smoked varieties, allowing you to select the one that will best complement the other tastes on your pizza.

Gouda Cheese Characteristics

Flavor: Buttery and smoky in flavor
Possibilities for browning: Medium to Dark browning
Mousse-ability: Low to Medium
it does not soften quickly
younger gouda will melt more easily
Stretchiness is low, with pools forming rather than strands being pulled
Fat Content: 8 grams per one-ounce slice of bread
Moisture content ranges from medium to high (35 percent to 55 percent)

Using Gouda on Pizza

Because of gouda’s buttery taste, it is often used in flatbreads and thin-crust pizzas that combine sweet and savory elements in a balanced manner. Because of the natural smokiness of the cheese, gouda is most commonly served with grilled meats and vegetables.

Gouda Pairings for Pizza

The following are some of the best pizza toppings to serve with gouda cheese: Pulled pork, barbecued chicken, spinach, mushrooms, red onion, sausage, garlic, olives, and bacon are just a few of the ingredients.

6. Goat Cheese

Goat cheese is prepared from the milk of a goat.When it is fresh, it is smooth and creamy, and it may be combined with different flavors such as berries or herbs.As it matures, it turns into a hard cheese that may be wrapped in a rind and stored for a long time.Goat cheese is recognized for its earthy and tangy flavor, and it may provide a distinct touch to your pizza by combining with other ingredients.

Goat Cheese Characteristics

A flavor that is tart and earthy
Possibilities for Browning: Light to Medium Browning
When heated, the melting ability ranges from low to medium
it becomes creamy, but can separate if overdone
The degree of stretchiness is low, and it tends to pool.
Fat Content: 8 grams per one-ounce slice of bread
A high to very high moisture content (53 percent to 59.8 percent) is present.

Using Goat Cheese on Pizza

When baked in the oven, goat cheese softens up beautifully, despite the fact that it does not melt as easily as mozzarella or provolone.Flatbread pizzas, focaccia pizzas, and Mediterranean pizzas all benefit from the addition of goat cheese to the mix.Try sprinkling little dollops of goat cheese all over the top of your pie crust.Customers will experience a rush of delicious flavor with each bite as a result of this.

Goat Cheese Pairings for Pizza

With the following ingredients, you may make a delicious pizza with goat cheese: Caramelized Onions
Figs
Peppers
Arugula
Caramelized Onions
Bell Peppers
Basil
Mushrooms
Caramelized Onions
Bell Peppers
Basil
Mushrooms

7. Gruyere

Gruyere cheese is a sort of Swiss cheese made from whole cow’s milk that is popular in Europe. Despite the fact that it is a hard cheese, it melts well and has a mild savory flavor. When you consume gruyere, you will taste a variety of flavors, beginning with sweetness and progressing to nutty and earthy notes.

Gruyere Cheese Characteristics

Flavor notes: nutty, sweet, and earthy in nature.
Capability for browning: Medium browning
High and consistent melting ability
The amount of stretch is high, and it becomes mushy with visible strands.
Contains 9 grams of fat per 1 ounce slice of bread
Medium (39 percent) amount of moisture content

Using Gruyere on Pizza

When it comes to conventional pizza slices, Gruyere is a popular cheese to utilize. Red or white pizza sauces go nicely with the sweet and nutty flavor of this nutty nut. The fact that gruyere cheese melts evenly and doesn’t blister readily makes it a fantastic cheese for use on any type of pizza.

Gruyere Pairings for Pizza

Take pleasure in some of the following pizza toppings made with gruyere cheese: Potatoes, peppers, prosciutto, sausage, caramelized onion, spinach, red onions, and pesto are some of the ingredients in this dish.

8. Ricotta

Ricotta cheese is prepared from the whey that is left over following the processing of cow’s milk, goat’s milk, or buffalo’s milk to make mozzarella cheese. This mild and slightly sweet Italian cheese boasts a rich and creamy texture, as well as a mild and slightly sweet flavor. Many Italian meals, including pizza, spaghetti, and even cannolis, benefit from the addition of this flavoring.

Ricotta Cheese Characteristics

A flavor that is fresh, creamy, and mildly sweet
Possibility of Pale to Light Browning
Browning Capability
Melting ability is extremely low, and it preserves its form even at high temperatures.
Stretchiness is low, and instead of stretching, it becomes creamy.
The amount of fat in half a cup is 16 grams.
Extremely high moisture content (55 to 80 percent)
very high moisture content

Using Ricotta on Pizza

The creamy smoothness of ricotta makes it a popular base cheese for white-sauce pizzas such as Pizza Bianca and grilled flatbread pizzas, which are popular in Italy.Ricotta cheese can be used with other cheeses such as mozzarella, fontina, gruyere, or gorgonzola to provide a creamy basis for a dish.Aside from seafood and veggies, its fresh flavor goes well with other fruits and vegetables as well.

Ricotta Pairings for Pizza

Ricotta is a good complement to the following pizza toppings: Chicken
Shrimp
Broccoli
Spinach
Basil
Tomatoes
Kale
Artichokes
Charred Spring Onion
Roasted Garlic
Broccoli
Spinach
Basil
Tomatoes
Kale
Artichokes

Return to the top of the page Having learned the qualities of each cheese type, in addition to which pizza tastes they mix well with, you may begin experimenting by including some speciality cheeses into your pizza recipes.It’s critical to choose a cheese that works for your pizza, whether you’re cooking it as a fixture on your menu or just as a specialty item presented once a week at your restaurant.Here are some suggestions.Take pleasure in creating delicious pizza for all of your clients.

The best cheese for pizza

Your decision has been made: ″Enough with the takeaway!″We’re eating handmade pizza this weekend,″ says the chef.You prepare your favorite cool-rise dough, preferably one that develops flavor overnight in the refrigerator, according to your preferences.You’re making a pot of your aunt’s secret tomato sauce on the stovetop at low heat.Finally, you’re ready to assemble your pizza, so you get the mozzarella cheese from the refrigerator…

But hold on a sec.Is mozzarella the greatest cheese to use on a pizza, or is there a better option?Alternatively, may different types of mozzarella deliver the same meltability as mozzarella but with a deeper, more nuanced flavor?

Let’s have a look and see.
It is one of life’s most beautiful pleasures to take a hot pizza triangle in your palm and watch the melted cheese stretch itself into scented threads as your hand advances from the pan to your lips.
Although mozzarella, America’s favorite pizza cheese, is known for its gooey-gooey texture, how does it do in the flavor department?

If you ask me, the block of mozzarella that you’d normally use is really boring and uninteresting.Certainly, it has some of the milky/tangy flavor of cheese in general, but overall, it has a somewhat bland flavor.Although this isn’t always a negative thing, when mixed with spicy sausage or hot peppers, mozzarella serves as the ideal counterbalance.For example, how about a pizza that is topped with the delicate tastes of mushroom and bell pepper or black olives and onions?Not only would it be wonderful to add some variety to the mix, but it would also be nice to avoid sacrificing meltability (and its twin, stretchability).

Consider meltability

In general, the harder and more matured the cheese is, the less likely it is to melt on your pizza’s surface.Soft Jack cheese melts in a couple of minutes, but two-year-old Parmesan cheese scarcely melts at all throughout the cooking process.Due to the fact that I believe the most of you would not enjoy pizza topped with chunks of semi-melted cheese, I selected to test ″young″ (minimally aged) cheeses with a low melting point.Following a little investigation, the following list of cheeses with high meltability was discovered: cheddar, fontina, Gouda, Jack, mozzarella (both fresh milk and standard), Muenster, provolone, and Swiss raclette (see below) (or just regular Swiss cheese).Aside from that, I’ll put my own custom blend of Parmesan, Asiago, and sharp cheddar to the test, which I’ve prepared in order to maximize its meltability; more on that later.

There are various cheeses that melt well on top of pizza; Wisconsin brick cheese comes to mind as one example.However, I’ve decided to keep with those that are widely accessible at your local grocery.Also, while Velveeta and processed American cheese are both quite meltable, I’ve decided to forego using them since I’m seeking for cheeses with a little more flavor and personality.

What about stretchability?

We’ve found that most cheeses will melt when placed on top of a pizza during the baking process. Which, on the other hand, will not only melt but will also stretch into those gooey, sloppy strands that can make pizza eating such a deliciously difficult endeavor? To put these cheeses to the test, let’s get together some conventional (and not so typical) pizza cheeses.

How the test works

Rather of baking and topping ten pizzas, I’ll go the easier route and just use split English muffins as the foundation for my pizza dough base instead. I spoon tomato sauce onto each of the ten muffin halves before sprinkling cheese on top. When it comes to our Crispy Cheesy Pan Pizza recipe, I’ve done some arithmetic in order to match the quantity of cheese you could find on a regular slice of pizza. The result is that each muffin half has 21g (3/4 of an ounce, or around 3 tablespoons) of cheese. I bake the ″pizzas″ for 15 minutes, checking on them every 5 minutes to ensure that the cheese has melted completely. When the pizzas have been baking for 15 minutes, I take them out of the oven and taste each one, evaluating both the flavor and the melty, stretchy cheese sensation. All of these cheeses melt nicely, as was to be anticipated. The first five are extremely stretchable, with the sixth being little less so. They ″puddle″ as they melt and, while they are extremely soft, they do not stretch into strands as the first five did. Fresh milk mozzarella (not brined) has a fresh, creamy, milky taste and is wrapped in plastic rather than brine. My taste-testers (husband and kid) give this cheese a 1 out of 5, stating that ″it gives the pizza an artisan flavor.″
Whole-milk mozzarella with low moisture content has a salty/tangy flavor that tastes somewhat like salted butter.
It has the flavor of a ″typical run-of-the-mill restaurant pizza,″ according to the testers who tried it.
Fontina has a mild flavor overall, with a tinge of sharpness reminiscent of cheddar
Muenster cheese has a milder flavor than cheddar cheese, but it is more strong than mozzarella cheese
it is a touch acidic.
Cheddar cheese has a sharp, nutty, and rich taste. It holds up nicely as it cools, maintaining its soft and flexible texture.
Smoked Gouda cheese has a mild, somewhat buttery taste that is covered with smoke and a touch of sweetness.
Pepper Jack cheese has a mild cheddar-like taste with a pleasant amount of spiciness
Raclette is a ″barnyard″ cheese that is first pungent and even stinking
but, as it bakes, the flavor becomes more mellow.
Homemade Asiago/cheddar/Parmesan cheese mixture (recipe below): After baking, the salty and somewhat sweet flavor of the Parmesan truly comes through.

See also: How Much Is A Stuffed Crust Pizza?

Turn hard aged cheese into a soft, sliceable block

For the same reasons as previously stated, aged cheese is less likely than younger cheese to melt.However, with a little assistance, even the crumbliest Parmesan or the driest Romano may be transformed into something that is both meltable and sliceable.Do you want to turn your favorite aged cheeses into a meltable, pizza-perfect topping for your own creations?In our blog post, The secret ingredient chefs won’t admit to using, you can learn more about how it works.

Conclusions

What level of commitment do you have to stretchability?If the aforementioned strands of melting cheese can make or break your pizza experience, you’d be wise to stick to mozzarella as your primary cheese squeeze, with provolone as a worthy runner-up option.A combination of mozzarella and provolone provides both stretch and taste; in fact, several pizzerias rely only on this combination for their pizzas.When it comes to melted cheese, if stretch isn’t vital to you but you still want that cheesy-gooey feeling, any of the other tested cheeses should be sufficient.Consider the tastes of the cheeses you’re considering (cheddar, fontina, Muenster, Gouda, etc.) and how they’ll complement the other toppings you’ll be using.

Keep in mind that you are not need to stick to a single type of cheese selection.Fresh mozzarella, with its mellow richness and superb stretchability, along with sharp cheddar, with its forceful flavor, and perhaps a little provolone tossed in for that trademark pizzeria taste, are my go-to ingredients for homemade pizza.

Shred your own — please!

Finally, you’re ready to assemble your pizza, so you rip open a plastic box of shredded mozzarella cheese to begin assembling your pie…NOOOOOOOO!Surely, after all of the time and effort you’ve put into the dough and sauce, your pizza deserves something more than the powdered cellulose and mold inhibitor you’ll find in that package of pre-shredded cheese.When compared to block cheese that has been shredded by hand, pre-shredded cheese does not taste as delicious or melt as well.If you really cannot shred your own mozzarella (believe me, I understand), it is best to purchase a block of mozzarella and just cube, slice, or rip it into pieces once it has been thawed.

Your pizza will be grateful to you.Remember this the next time you bake a pizza and are contemplating what to put on top: mozzarella is a good choice, but it is not your only one.I’m willing to wager that with a little inventiveness in the cheese department, you can make your homemade pizza even more delectable than it currently is!

Now that you’ve taken care of the cheese, have a look at our suggestions for topping your favorite pizza with sauce to complete the pizza experience!

What Cheese Goes On Pizza?

For all of you pizza enthusiasts out there, you would all agree that a pizza is not complete without this key ingredient—cheese, to be precise.The general consensus is that pizza isn’t pizza unless it’s smothered in melted mozzarella.Cheese gives the pizza a creamier texture and makes it more enjoyable to consume.With just a few exceptions, cheese pizza is a tasty and healthful food that is enjoyed all over the world by people of all ages.So, do you want to know what kind of cheese belongs on a pizza?

Do not be concerned, because this article will assist you in determining what sort of cheese you should use to top your pizza, as well as provide some tips on how to select your chosen type of cheese.

Provolone Cheese on Pizza

Provolone cheese, a semi-hard Italian cheese, is another option when it comes to deciding what kind of cheese to use on pizza.It is the second most popular cheese for blending with other cheeses after Brie and Camembert.The flavor of the wine varies depending on how long it has been matured.When making your pizza, choose provolone cheese that has been matured for a shorter amount of time in order to obtain a sweeter flavor and creamier texture.For a sharper taste and a drier texture, choose for provolone cheese that has been matured for a longer length of time, rather than the less aged kind.

Provolone cheese can also be used as the basis cheese for pizzas such as Italian tomato, chicken pesto, and tomato basil, among others.

Mozzarella – The Official Cheese for Pizza

There are three primary types of mozzarella to choose from. Fresh mozzarella, deli mozzarella, and whatever else you can get in the major brand cheese section are all good options. If you have never cooked with fresh mozzarella before, you definitely must give it a shot!

Deli Mozzarella

When making shredded mozzarella cheese, deli-style mozzarella is the best cheese to use since it is more flavorful.The majority of supermarket shops sell mozzarella from a block in their deli department…………………………….As an alternative to having it cut, ask for a chunk and shred it later at home using a box grater.In addition to providing a richer and creamier cheese flavor than using bagged shred mozzarella cheese, using deli cheese is frequently less expensive per pound than using bagged shredded mozzarella cheese.

Best Mozzarella Brand

There is little difference between the easily accessible brands of deli mozzarella in general, and certainly not enough to warrant going out of one’s way to purchase a specific brand of deli mozzarella.When it comes to shredded cheese for pizza, I like Whole Foods whole milk mozzarella, which is often available in pre-cut blocks that are custom wrapped by the deli.It has a consistency that is significantly closer to fresh mozzarella than other brands, but it is still classified as a deli style mozzarella.I like how it melts and how it has a rich, creamy flavor.

Whole Milk Mozzarella vs. Part Skim Milk Mozzarella

The most significant difference between deli mozzarella prepared from whole milk and half skim milk is the amount of fat in each serving.The whole milk mozzarella, which has only a gram or two extra fat per serving, has a stronger taste and a creamier cheese texture than the reduced fat mozzarella.It has a more pleasing taste overall due of the usage of whole milk and more fat.You will likely require less of the whole milk mozzarella cheese to achieve a pleasant cheese flavor than you will of the part-skim mozzarella.Ultimately, the reduction in fat becomes a non-issue for individuals who are managing their fat consumption, which is the case for the majority of low-fat items.

Fresh Mozzarella

Fresh mozzarella should be your go-to cheese for pizza on a regular basis.With its little processing, this form of mozzarella cheese is the typical Italian pizza cheese, and its fresh taste and light and creamy texture are a result of the low processing.It is available in a variety of forms and sizes, and while it may be shredded, it cannot be shredded like the drier mozzarella cheeses that you may be accustomed to eating.A variety of fresh mozzarella products are readily accessible, and are frequently offered as eight-ounce balls that are vacuum packed or resting in a bowl of whey at your local deli counter.It has a somewhat limited shelf life and should be consumed within a week of being opened.

When using fresh mozzarella on your pizza, be sure to use bigger slices that are well spaced.This keeps the cheese from being overheated and losing its taste, but because of the lightness of fresh mozzarella, the cheese will melt and spread throughout the pie as it bakes.This also provides you with a diversity of flavors with each bite; some slices may include more cheese, while others may contain more sauce, providing you with a different flavor experience with each slice.

Smoked Fresh Mozzarella

Smoked mozzarella is a type of cheese prepared from fresh mozzarella that has been smoke-cured.Smoked mozzarella is most typically found as 8-ounce balls with a yellowish-brown outer peel and is available in a variety of flavors.The edible skin is formed as a result of the exposure to smoke that occurs during the smoking process.The texture is a little drier than ordinary fresh mozzarella as a result of the smoking process, but the flavor is intensely smokey on the surface and milder on the interior thanks to the smoking procedure.As an accent taste, consider using smoked mozzarella combined with ordinary, fresh mozzarella as a substitute.

A variety of specialized grocery and cheese stores carry smoked mozzarella, which is more durable than ordinary fresh mozzarella and has a longer shelf life than standard fresh mozzarella.

Sizes of Fresh Mozzarella

Based on its size and form, fresh mozzarella is referred to by a variety of different names.These are the most frequent sizes seen in grocery shops, and they are the best sizes for slicing since they are the optimum size for a log.Perle (4g), ovoline (4oz), bocconcini (1.5oz), ciliegine (13g), noccioline (9g), perle (4g), and lastly, perline (4g) are the smallest of the sizes available (1g).Pre-packaged mozzarella may be bought in the refrigerated cheese department or fresh mozzarella can be obtained at the deli counter or at the deli counter.

Provolone

Aged or Italian Provolone

In Italy, provolone is a semi-hard cheese that is similar in texture to provola and provoleta cheeses.The term ″Aged Provolone″ refers to the Italian Provolone that is popular in the United States.Short age times result in a sweet mild flavor and a more creamy texture, while longer maturing times result in a distinct spicy flavor and drier texture.Provolone is available in a variety of flavors, each with its own unique taste and texture.When mixed with mozzarella to give it a bit more taste, or when used as a final garnish after cooking, any variation will work very well!

Deli Provolone

Additionally, in the United States, there is a variety of cheese known as Provolone, which can be found at most deli counters and is often presented in the shape of a round log.When it comes to pizza, this sort of provolone might be a fantastic choice because it is somewhat drier than deli mozzarella while still melting smoothly.Despite the fact that it has a minor variation in flavor, it would be overshadowed by any additional toppings and would taste nothing like its Italian equivalent.If you want the flavor of provolone, choose an Italian or aged kind that may be blended with shredded mozzarella to achieve the desired result.

Aged Italian Hard Cheeses

Authentic Aged Italian Camembert When used on pizza, hard cheeses are fantastic complements.Whether grated or shaved, they provide the final touch that makes your pizza stand out.However, because of their delicate tastes and dryness, it is not recommended to bake with them in the oven.Heat degrades the flavor of all cheeses to some extent, and there is just no need to cook these cheeses in any manner.The majority of people have tried the American-made versions of these cheeses, which are generally labeled as Parmesan, rather than the Kraft grated cheese, and Romano, which are sold in wedges; while they are delicious in their own right, they do not compare to the complex piquant flavors of the authentic Italian variety.

Parmigiano Reggiano

Parmigiano Reggiano is a DOP (Denominazione di origine protetta) and PDO (Protected designation of origin) certified product from Parma, Italy, that has been matured for 12 to 36 months before being released for consumption.This should not be mistaken with goods marketed as Parmesan that are matured for less than 9 months and have a significantly inferior flavor.These products are created from cows that have been fed more than simply grass and hay, and they are prepared from pasteurized milk.Parmigiano Reggiano has a crumbly texture and a nutty flavor that is significantly more robust than other cheeses.It is produced using natural procedures and cows who are fed a particular breed and diet.

The cheese also has substantially less salt, whereas the high salt content in American-made Parmesan cheese is a key component to the taste of the cheese.

Grana Padano

A DOP and PDO recognized cheese from Italy, Grana Padano is available in various ages ranging from 8 to 20 months, with variants aged over 20 months labeled as Grana Padano Riserva.It has a flavor that is comparable to Parmigiano Reggiano, but it is produced under less severe regulations controlling the production location, breed, and food of the cows, resulting in a cheese that is less costly.

Pecorino Romano

Cheese manufactured in Tuscany from sheep’s milk and matured for at least eight months, Pecorino Romano is a DOP and PDO certified product.With the maturing process and the usage of sheep’s milk, this cheese had the most distinct peppery flavor of the three cheeses we tasted.A more bland cheese than true Pecorino Romano, Ramono manufactured in the United States is often branded as just Romano.It is commonly made from primarily if not entirely cow’s milk and kept for a shorter period of time, resulting in a more bland cheese than authentic Pecorino Romano.

Smoked Gouda

Smoked Gouda is a yellow cheese manufactured from cow’s milk in the Dutch city of Gouda that is cured with smoke.The cheese has an edible peel and is often creamier in texture than new wax sealed Gouda wheels, but it has a pronounced smokey taste that distinguishes it from the latter.Because the cheese does not melt easily, it is best utilized in diced form on pizza.However, when warmed, the cheese has a very rich and creamy feel.It goes great with bacon, caramelized onions, and roasted veggies, among other things.

It’s delicious when one part Smoked Gouda is blended with four parts Mozzarella.

Blue (Bleu) Cheese

When combined with fresh, bright-flavored veggies such as cherry tomatoes and arugula, blue cheese crumbles are a winning combination.Make a blue cheese béchamel sauce and use it as the sauce layer on the bottom layer, or crumble it on top of the bottom layer.The natural molds that give blue cheese its characteristic flavor may be rather potent, so a little goes a long way when it comes to serving size.

Cream Cheeses (Goat Cheese, Cream Cheese, Boursin and Mascarpone)

Cream type cheeses are a terrific alternative to traditional cheeses since they can be used alone or infused with herbs and other flavors to create a variety of dishes.Use them as a spread on the crust of a flat bread pizza or as little bits sprinkled throughout the dough for a unique twist.Because they burn rapidly, it is recommended to serve these cheeses cold and on the bottom of the plate.

Tips When Using Cheese on Pizza

Using cold cheese will help to avoid the cheese from overcooking and maybe burning.
Don’t go overboard with the cheese

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